Pumpkin Pie

Originally in the 1994 cookbook

9 inch pie:
1 pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk

Directions

  1. Heat oven to 425 degrees F.
  2. Prepare pastry.
  3. Beat eggs slightly with rotary beater; beat in remaining ingredients.
  4. Pour into pastry-lined pie pan.
  5. Bake 15 minutes.
  6. Reduce oven temperature to 350 degrees F. Bake 45 minute longer or until done.

Note
To prevent spills, place pie pan on open oven door or on oven rack when filling.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s